I met the folks behind Otto’s Cassava Flour while attending the Paleo f(x) conference in April, and during our chat, they challenged me to make a pizza crust using their flour. Never one to turn a challenge down, I accepted, and here’s what I came up with. I found that a combination of their flour, tapioca starch, and potato starch created a pizza crust that is light and crisp, and still a little chewy like my original pizza crust.
Cassava flour differs from tapioca starch, despite the fact that they come from the same plant. While tapioca starch is the extracted starch from the root of the yuca plant, cassava flour is peeled and baked yuca root, so it retains the plant’s fiber as well as the starch. Tapioca starch behaves like cornstarch, but cassava flour adds body to dishes, mimicking wheat flour in dishes like this tortilla recipe from Forks and Beans.